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Categories:Viewed: 57 - Published at: 4 years ago
Ingredients
- 1 onion peeled, quartered
- 6 garlic cloves peeled
- 1 piece fresh ginger root Peeled, 1" cube
- 1 jalapeno pepper or to taste, seeded
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons peanut or cottonseed oil
- 9 pounds leg of lamb including the pelvic and
- bones shank, boned and butterflied
- 3 3/4 pounds butterflied leg of lamb trimmed, boned and
Method
- Make the marinade: In a food processor puree the onion, garlic, gingerroot and pepper, scraping down the sides with a rubber spatula, add the soy sauce, the honey, and the oil, and blend the mixture until it is just combined.
- Coat the lamb on both sides with the marinade and enclose it in a plastic bag. Let the lamb marinate, chilled, turning it several times if possible, overnight. Alternatively, let the lamb marinate at room temperature, turning it several times, for 3 to 4 hours.
- Grill the lamb boned-side up on a very clean rack 2 to 3 inches above glowing coals, basting it several times with the marinade, for 5 to 6 minutes on each side, or until it is seared and charred lightly. Transfer the lamb in a shallow roasting pan to a warm oven (170 degrees to 190 degrees) for at least 30 minutes and up to 1 hour. (The lamb will continue to cook as it rests in the warm oven; at serving time a meat thermometer should register about 130 degrees for medium-rare meat.) Cut the lamb into 1/4-inch slices. Arrange the slices on a
